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Roasted Eggplant with Mushrooms

Roasted Eggplant with Mushrooms

Our recipe today is a roasted eggplant that you can easily make and reap on its many benefits.

When you switch to a vegan diet it’s easy to focus on all the things you're missing out on. At vegan.io we try to redirect people's attention to show them how versatile some food can be. And today we are cooking eggplant which is a great example. 

Eggplants contain a great amount of nutrients and for this particular reason, they have become very popular worldwide. Nowadays, you can find eggplant pretty much anywhere in the world.

I guess everyone wants to take advantage of the many benefits you can get from it. Here is a list with some of them:

  • Great for weight management. 
  • Improves bone health and reduces osteoporosis.
  • Ally for managing diabetes. 
  • Prevents anemia.
  • Improves brain function and cognitive ability.
  • Supports the digestive system. 

I was impressed when I learned how good eggplant is for you but at the beginning, I found it really hard to incorporate into my recipes. I'm pretty sure all I would use it for was to make Baba Ganoush. I had a killer recipe which I loved, but you can only eat so much baba ganoush in a life time. 

There are many ways to make baba ganoush, but I really liked the flavour roasted eggplant would give to it. I wanted to use the same method since the flavour came out so nice and to avoid make sure the eggplant doesn't absorb too much oil.

Today's recipe is really simple and the prep time is minimal. To enhance the flavour of the roasted eggplant we are using sesame oil, it will give it a very unique flavour that complements the rest of the ingredients really well. 

The eggplant goes in the oven for 30 minutes. You can boil the rice and lentils while it cooks and once the roasted eggplant is ready all you have to do is fry the mushrooms with garlic, mix it with the eggplant and serve it with rice and lentils as a side. 

I'm all about texture in food and I like to have something crispy or crunchy in my meals. To be honest, you won't find any of that in this recipe, the complete opposite. The eggplant and mushroom combination can be a bit too mushy for some people. 

I believe it is important to have as much variety as possible when it comes to food, and this recipe certainly gives you that. So, even if the soft texture of it isn't your favourite thing, you could give it a try. The flavour is amazing and this meal alone has about 22g of protein. You can be sure you'll be full and well nourished.

If you are using our services and our roasted eggplant recipe, or any other recipe is not doing the trick for you, you have the option to block it. At vegan.io we want to make your vegan journey as easy and enjoyable as possible! 

Ingredients
7
Prep time
10 minutes
Total time
Category:
Serves: 4
Allergens: Eggplant, Olives

Ingredients

For the eggplant

  • 227 g brown button mushroom (thinly sliced)
  • 2192 g eggplant (cut in half)
  • 2 tbsps garam masala
  • 4 cloves garlic (minced)
  • 1 tsp olive oil
  • 1 tsp sea salt
  • 2 tablespoons toasted sesame oil

For the rice

  • 190 g brown rice
  • 473 ml water

For the lentils

  • 192 g red lentils
  • 591 ml water

Directions

  1. Preheat the oven to 390F (200 degrees).
  2. Rub the sesame oil on the inside of the eggplant and roast it for 30 minutes in the oven with the outside skin place on the baking tray.
  3. Boil the lentils with water for about 10 - 15 minutes and the rice for about 30 minutes until soft.
  4. For the rest of the filling heat up the olive oil in a frying pan and roast the garlic for about 1-2 minutes.
  5. Add the mushrooms and fry them for about 5-10 minutes, add the salt and garam masala.
  6. For the filling scoop out the inside of the eggplant and mix it with the mushrooms.
  7. Put the filling back into the eggplant skin, adjust taste and serve it with some rice and lentils on the side, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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